Zesty Succotash Recipes

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

Steps:

• In a large skillet, cook and stir the corn, beans, peas, red pepper and onion in butter over medium heat for 8-10 minutes. Sprinkle with chili powder, salt and hot pepper sauce if desired.

Steps:

• Make the chile vinegar: Combine the vinegar, sugar, a pinch of salt and 1 tablespoon water in a very small microwave-safe bowl. Add the jalapeño and microwave until bubbling, about 30 seconds. Let stand while you prepare the succotash.
• Put the lima beans in a medium saucepan and cover with water by a couple of inches. Bring to a boil, then boil for 3 minutes. Reduce the heat to a low simmer and cook until tender, about 12 minutes, then drain.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the corn, garlic and 1/3 cup water and cook, stirring occasionally, until the corn is tender, about 10 minutes. Stir in the lima beans, tomato and basil. Add as much of the chile vinegar as you like, then serve.

Steps:

• In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.

Steps:

• Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
• Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
• Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.

Steps:

• Bring a small saucepan of water to a boil. Add the lima beans and cook, uncovered, until very tender, about 10 minutes. Drain well and cool slightly.
• Heat 2 tablespoons of the oil in a large skillet set over medium-heat. Add the onions and 1/4 teaspoon salt and cook, uncovered, until lightly browned in spots, 8 to 10 minutes. Add the jalapeno and garlic and cook until the jalapeno is tender, 4 to 6 minutes. Remove from the heat and stir in the lima beans and bell pepper. Cool the mixture slightly.
• Place the vegetable mixture in a food processor along with 1 tablespoon of the remaining oil, 2 tablespoons water, the vinegar and 1/2 teaspoon salt. Process until smooth, scraping down the sides of the bowl as needed. Season with additional vinegar if desired.
• Transfer the dip to a small serving bowl. Gently stir together the tomato, corn, remaining 1 tablespoon oil and 1/4 teaspoon salt in a small bowl. Right before serving, stir the parsley into the tomato-and-corn mixture and use a slotted spoon to scoop it on top of the dip. Serve with dippers such as blue corn tortilla chips and vegetables.

Steps:

• Boil lima beans in salted water for 5 minutes or until tender.
• Drain well.
• Melt butter in saute pan over medium low heat.
• Add onions, beans, corn and tomatoes.
• Saute, stirring often for approximately 5 minutes.
• Add salt and pepper to taste.
• Serve hot.

Steps:

• Put the beans in a saucepan and add water just to cover and lightly salt the water.
• Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
• Shuck the fresh corn.
• Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
• Add the corn to the beans and simmer for ten more minutes.
• Remove from heat, season with butter, lemon juice, salt and pepper.
• Eat immediately.
• Summer on the Chesapeake.

Steps:

• Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
• Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
• Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
• Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.